Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce
NX Hoang, S Ferng, CH Ting, WH Huang, RYY Chiou… - LWT, 2016 - Elsevier
Soy sauce is a traditional condiment consumed by the people in China, Korea, Japan and
Taiwan. The annual production is about 5 million metric tons in China, accounting for over …
Taiwan. The annual production is about 5 million metric tons in China, accounting for over …
Effect of soy sauce on serum uric acid levels in hyperuricemic rats and identification of flazin as a potent xanthine oxidase inhibitor
H Li, M Zhao, G Su, L Lin, Y Wang - Journal of agricultural and …, 2016 - ACS Publications
This is the first report on the ability of soy sauce to effectively reduce the serum uric acid
levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was …
levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was …
Characterizing soy sauce moromi manufactured by high‐salt dilute‐state and low‐salt solid‐state fermentation using multiphase analyzing methods
L Zhang, R Zhou, R Cui, J Huang… - Journal of food …, 2016 - Wiley Online Library
Present study was to characterize the physiochemical properties, free amino acids (FAAs),
volatiles and microbial communities of various moromi, respectively sampled from different …
volatiles and microbial communities of various moromi, respectively sampled from different …
Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
T Kleekayai, S Pinitklang, N Laohakunjit… - Journal of food science …, 2016 - Springer
Headspace-volatile components and sensory characteristics, including color, Maillard
reaction products and free amino acid profiles, of two types of Thai traditional fermented …
reaction products and free amino acid profiles, of two types of Thai traditional fermented …
Relationship Between Extracellular Cellulase, Pectinase and Xylanase Activity of Isolated Aspergillus oryzae Strains Grown on Koji and the Umami-Tasting Amino …
W Lin, J Song, W Hu, J Miao, X Gao - Food Biotechnology, 2016 - Taylor & Francis
We compared the koji-based extracellular carboxymethylcellulases (CM-cellulase),
pectinases and xylanases of four Aspergillus oryzae isolates from soy sauce koji, A1, PRB-1 …
pectinases and xylanases of four Aspergillus oryzae isolates from soy sauce koji, A1, PRB-1 …
Effect of temperature, NaCl and ferulic acid concentration on bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol by halotolerant yeasts Candida …
W Qi, WT Zhang, FP Lu - International Conference on Applied …, 2016 - Springer
Decarboxylation of ferulic acid (FA) to 4-vinylguaiacol (4-VG) followed metabolized to 4-ethyl
guaiacol (4-EG) via yeast metabolism are inherent to soy sauce fermentation process. 4-EG …
guaiacol (4-EG) via yeast metabolism are inherent to soy sauce fermentation process. 4-EG …
Studies on volatile flavor compounds of soy sauce residue
YJ Cha, W Wang, HR Cha - Journal of the Korean Society of Food …, 2016 - koreascience.kr
Volatile flavor compounds in soy sauce residue (SSR) and acid hydrolysate of SSR
(AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography …
(AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography …
Exponential feeding strategy of high-density cultivation of a salt-tolerant aroma-producing yeast Zygosaccharomyces rouxii in stirred fermenter
X Li, Y Kang, C Yu, J Dai, Z Wang, Z Li, J Yao… - Biochemical …, 2016 - Elsevier
Salt-tolerant yeast Zygosaccharomyces rouxii is a key strain to produce flavor in soy sauce
brewing. The aim of this research was to establish the optimal feeding strategy and …
brewing. The aim of this research was to establish the optimal feeding strategy and …
SPME-DSE 联用分析不同固形物浓度发酵对酱油香气物质的影响
相欢， 尹文颖， 崔春 - 现代食品科技, 2016 - cqvip.com
通过固相微萃取(SPME), 直接溶剂萃取(DSE) 以及气相色谱-质谱(GC-MS) 结合的方法,
研究不同固形物浓度(S1. 1, S1. 5, S2. 0, S2. 5) 发酵对酱油香气物质的影响. SPME 和DSE …
研究不同固形物浓度(S1. 1, S1. 5, S2. 0, S2. 5) 发酵对酱油香气物质的影响. SPME 和DSE …
微生物强化对椒坯发酵群落多样性及性质的影响
梁如， 黄钧， 张立强， 崔瑞迎， 吴重德， 廖昌明， 李红… - 食品与发酵工业, 2016 - sf1970.cnif.cn
摘要描述了应用磷脂脂肪酸(phosphoric acid fatty acids, PLFAs) 及聚合酶链式反应-
变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis, PCR …
变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis, PCR …